We are pleased to introduce you to the improved new options of our Longxu Cha. The previous version (2021 production) was very a classic one, made mostly for boiling in large vessels as it is the traditional way to prepare; now we offer some new versions made from different varietals and with less stem content, much more adoptable to brew in a small Gaiwan or teapot, and also bring some flavors of different styles between one and the other.

1, Mei Zhan: a very wonderful varietal, often used for oolong, black tea and even for green tea. This Mei Zhan version contains a bit more stems than the Gao Cong Shui Xian version, but still much less than the 2021 version.

2, Gao Cong Shui Xian: also known as high bush Shui Xian. These are the unpruned Shui Xian trees younger than Lao Cong Shui Xian, usually 30-50 y/o. Our Gao Chong Shui Xian Longxu Cha is mixed with a small quantity of artemisia (concretely, Artemisia Argyi), which is a common herb in China both for daily life and for medical use, also brings out some herbal notes in the first few infusions.

Besides the Longxu Oolongs, we also offer a very interesting option:

3, Longxu Black Tea.

(Updated in April, 2023)

Besides Yancha, Longxu is another precious Oolong from Wuyi mountain. Longxu traces back to at least Qing Dynasty. It is recorded in a book written in 1717 that “...in regard to teas of Wuyi, those grow on the rock are Yancha (rock tea), and those grow near water are Zhoucha (river bank tea); among the Zhouchas, there are Longxu, Fengwei, etc.…” making it clear about the basic difference between Longxu and Yancha, although they are different in harvest standard and method of processing as well. Actually, Longxu means dragon’s mustaches. In late spring, while the fleshy twigs grow to 3 or 4 leaves, they are plucked together with the stalk, which gives the tea a shape just like dragon's mustaches. After the first few steps and before the super complex toasting process, the twigs are carefully bundled with colorful silk threads, creating its particular and unique form.

When talking about Longxu Cha, it’s impossible not to mention Ba Jiao Ting (octagonal pavilion), the birth place of this unique tea. It was firstly made by the Buddhist monks and nuns of a temple in Ba Jiao Ting, and was used as temple tea in ritual activities. Then since it has been used as gift of local specialty, its craftsmanship continues developing along hundreds of years. Traditionally Longxu was made from Caicha varietal (the local collective cultivar of Wuyi), nowadays, many farmers, like our provider who makes this 2021 Longxu Cha, start to use Shui Xian or other varietals to produce it, which makes the tea much more floral and less astringent.